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Kefir and Its Biological Activities [PDF]
Foods, 2021 Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association with other microorganisms in kefir grains. This beverage consumption is associated with a wide array of nutraceutical benefits, including anti-inflammatory, anti-
Abdul Rahman Omar +2 more
exaly +6 more sources
Effect of Kefir on Soybean Isoflavone Aglycone Content in Soymilk Kefir [PDF]
Frontiers in Nutrition, 2020 Kefir is a traditional fermented milk originating in the Caucasus area and parts of Eastern Europe. In this study, the kefir culture, which is modified upon the addition of lactic acid bacteria (LAB) cells, specifically for soymilk kefir fermentation ...
Minke Yang +7 more
doaj +3 more sources
Lacticaseibacillus rhamnosus GG Survival and Quality Parameters in Kefir Produced from Kefir Grains and Natural Kefir Starter Culture [PDF]
Foods, 2022 The study aimed to determine the effect of starter cultures (kefir grains and natural kefir starter culture without grains) on Lacticaseibacillus rhamnosus GG (LGG) survival and on the quality characteristics of kefir.
Amin Yousefvand +3 more
doaj +2 more sources
LEITE FERMENTADO: KEFIR / FERMENTED MILK: KEFIR [PDF]
Brazilian Journal of Development, 2021 O kefir e um produto lacteo com sabor caracteristico e difere dos demais produtos lacteos fermentados por ser resultado da atividade de uma microflora mista. O kefir e um leite fermentado cuja fermentacao se realiza com “graos de kefir” que sao constituidos por leveduras ( Kluyveromyces marxianus, Saccharomyces omnisporus e Saccharomyces cerevisae e
Valéria Pinheiro Braccini +5 more
core +4 more sources
The protective effect of kefir as a probiotic on reproductive potential of male rats [PDF]
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt, 2018 Nowadays foods are not purposed to only accept hunger and to give vital nutrients for humans, but also to protect and treated nutrition-related diseases and ameliorate physical and mental status of the consumers.
El- Kewawy H.E
doaj +1 more source
Jurnal Ilmu Kesehatan Indonesia, 2021 Latar Belakang. Kefir merupakan produk susu fermentasi dari Kaukasus. Komposisinya didominasi oleh bakteri asam laktat (BAL) dan zat metabolit sekunder yang dihasilkannya seperti bakteriosin yang bersifat antibakteri terhadap bakteri patogen seperti ...
Qonita Syafrina +2 more
doaj +1 more source
Journal of Applied Food Technology, 2020 This research was investigated the effect of different kefir grain starter concentration on yield, pH, carbon dioxide (CO2) content, and organoleptic properties of buffalo milk kefir, and to investigated the ideal kefir grain concentration for good ...
Lorentia Lydia Margareth +2 more
doaj +1 more source
Journal of Applied Food Technology, 2022 This research aims to determine the effect of different kefir grain concentration to viscosity, total acid, protein and hedonic level of buffalo milk kefir and to determine the ideal kefir grain concentration for buffalo milk kefir. The basic ingredients
Jethro Rafande Manurung +2 more
doaj +1 more source
Nutritional and functional properties of kefir: review
International Journal of Food Properties, 2023 Kefir is a popular and indigenous fermented product that possess various health claims. Kefir grains with varied bacteria are utilized as starters for kefir production of popular genra including Lactobacillus, Leuconostoc, Lactococcus, and Acetobacter ...
Komal Saleem +9 more
doaj +1 more source
Foods, 2021 Kefir, a traditional fermented food, has numerous health benefits due to its unique chemical composition, which is reflected in its excellent nutritional value.
Emília Alves +10 more
doaj +1 more source